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Pistachio Crusted Rack of Lamb with Minted Crushed New Potatoes

This recipe is from The Good Book on page 13

2 racks lamb, cleaned and frenched
2 Tbsp grapeseed oil
salt & pepper
2 Tbsp Dijon mustard
2 Tbsp honey
½ Cup ground pistachios (or pecans)
¼ Cup Panko or fresh bread crumbs

Preheat the oven to 350◦F. Season the lamb racks with salt & pepper. Heat a cast iron frying pan over high heat. Add the grapeseed oil and sear the meat on all sides allowing for a nice golden colour. Remove from heat and set on a baking sheet. In a small bowl, combine honey and mustard – this will be your “glue” for the breading. In another larger bowl, combine ground pistachios and panko. Slather the meat with the honey-mustard, and dredge through the nut mixture to coat well and evenly.

Place in a roasting pan and cook for approximately 18 to 22 minutes or until the lamb reaches and internal temperature of 135 F. Remove from the oven and allow to rest for 8 minutes prior to portioning.

Potatoes:
1 lb mini white potatoes, washed
1 lb mini red potatoes, washed
1 Tbsp salt
6 mint leaves, torn
½ Cup peas, shucked (or frozen peas)
¼ Cup buttermilk
2 Tbsp unsalted butter
salt & pepper to taste

In a large pot, cover the potatoes with cold water. Add 1 Tbsp salt and bring to a boil. Reduce heat and simmer potatoes until “fork tender”. Warm the buttermilk and butter in a small pot. Drain the potatoes. Lightly crush (do NOT fully mash) using a potato masher or a wooden spoon. Add the warm buttermilk and butter and stir to incorporate. Stir in the mint and peas. Season with salt & pepper to taste.

Once lamb has fully rested, carve each rack into chops.

This recipe will yield four ample dinner portions of 6 “light lunch” sized portions. Enjoy with a yummy bottle of The Good Wine 2009 Pinot Noir

Below are some pictures from warmer days in July 2010 at The Good Book launch party at The Good Earth! The cookbook is now virtually sold out, very few copies are available through the winery. Would you like to see us do another?